Albert Bartlett Potato, Red Onion & 3 Cheese Pizza

METHOD

1. Put the flour into a large bowl with 1 tsp salt. In a separate bowl, mix the yeast with the water and add it to the flour, stirring continuously until it comes together to form a ball of dough.

2. Tip out the dough onto a floured surface and knead for 10 minutes, or until smooth. Put the dough in a clean bowl and rub with 1 tsp of the oil. Cover with cling film and leave to rise for 2 hours or until doubled in size.

3. Preheat the oven to 200c, 400f, gas mark 6. Meanwhile, put the potatoes in a pan of salted water and bring to the boil. Cook for 10 minutes or until tender and drain.

4. Slice the potatoes into a bowl and toss with the onions and remaining oil.

5. Roll out the dough thinly to fit a large baking tray. Dust the tray with flour and top with the dough. Scatter over the cheeses, followed by the vegetables and rosemary. Season and bake for 15-20 minutes or until golden.

Homemade pizzas are always the best – and you can add as much cheese as you want to this one.

What you will need